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The easiest homemade limoncello liqueur recipe
It's always nice to have a digestive drink to round off the meal. In Italy it is common to drink limoncello, a recipe that lightens the intense lemon peel flavour with some sugar and balances perfectly with a dessert.
Ingredients
- 10 lemons
- 1 litre ethyl alcohol vol
- 2 l water
- 800 g sugar
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Directions
Remove the peel from the lemons, only the yellow part, without the white part.
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Place the peels in a clean, hermetically sealed jar.
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Add the alcohol. The peels must be completely covered.
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Close tightly and leave to infuse for 20 days in a cool, dark place.
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After 20 days, boil the water. Turn off and add the sugar.
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Stir with a wooden spoon to dissolve. Let it cool completely.
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Add the infusion liquid, straining it through a sieve but keeping the peels in the jar
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Add 1 cup of water to the peels. Shake to release any remaining infusion.
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Then, pour in the water
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Put the limoncello in closed bottles and let them ripen for 20 days. After, place in the freezer or refrigerator. Always drink it ice-cold.
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